The McCook tribune. (McCook, Neb.) 1886-1936, 1887-02-24
HOUSEHOLD HINTS.

Mary's Macaroons-One cup OF bick.
CRY nut meats. ono cup of sugar, three
tablespoonfuls of flour. whites OF two
eggs. and Il little lemon extract. Drop
on white paper and bake in a slow oven.
Cinnamon Buns-Reserye one quart
of dough when making bread; work in
y cup of sugar and two tablespoonful
OF butter and roll half an inch thick.
cut in large biscuits. spread with sugar
and cinnamon. Let rise and bake.
Graham Muffins-One pint of gra-
ham flour. two tablespoonfuls of melted
lard, W heaping teaspoonfuls of bak-
ing powder, water or milk to make o
batter just thin enough to run, a little
salt. Bake fifteen minutes in gem pans
in a hot over.
A favorite entree at q luncheon is
served of the large French chestnuts,
first boiled and then heated in the
oven at the last minute. They are
wrapped in a napkin and set before
each guest with a tiny pat of butter,
some salt and Il silver knife.
Trifles-Three well beaten eggs. u
a saltspoon of salt. flour enough for u
stiff paste. Roll out and cut into very
thin cakes and fry in hot lard. Spread
half of them with jelly Or jam and GU,
three round holes in the other half and
use them for the upper crusts or covers
Apple Turnover-Roll out tolerably
thin a little piece of light pastry; place
in it a large apple of good baking kind
pared and cored; cover it well with the
paste and secure it firmly; bake in q
fanlnnpntn ntynn Lnr. IS fhnon fnrn-
overs, as they are called, make a dish;
they are good either hot or cold.
English Buns-One yeast cake, DIS
solved in a pint of warm milk. q pinch
of salt. add flour to make soft sponge,
and let rise; add one tea cup of sugar.
a cup of butter, two eggs, flour to make
n stiff dough; let rise, roll in n large
sheet. spread with butter. and cut III
biscuits, fold over, let rise again anu
bake.
To Corn Beef-Put thirteen pounds
of common salt in q can and fill it I'll
most full of wafer, add three pints OF
molasses and one-fourth of q pound of
saltpetre that has been dissolved on the
stove. Stir them together and when
cold pour them over the beef. The
smoked beef can be put in with it to
pickle.
Rump Steak Ia MOde-Put a steak
in a saucepan with a sliced onion, a
little whole ailspice, two bay leaves.
pepper, salt, a t~easpoonful of Drowned
bread crumbs or grated crusts and suffi-
cient vinegar diluted with water to
coverit; stew gently for two or three
hours, according to the weight of the
The dish is excellent food.
Boiled Rice After careful looking
over and washing, put the rice into the
cooking basin of the double boiler and
cover with water to the depth of three
and boil two hours. A double
boiler lacking, place the rice in a beam
pot or deep earthen dish and put it IN
covered in a kettle containing boiling
water, covering the kettle. The kerr
nels are soft but distinctly cooked in
way,
Cabbage Dressing-The yolk of one
egg, two ~teaspoonfuls of oil, one OF
mustard, a little salt and three table
spoOnfuls of vinegar. Beat the yolk
well, then add half the vinegar, the
mustard, salt and a little white pepper.
Put over the fire and stir till it thick
ems, then beat smooth and add the rest
of the vinegar and OIL Butter will
answer in the place of oil, but it isnot
quite as good as it eongeals when cold